Pumpkin Custard Profiteroles with Maple Caramel Reviews

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Reviews

users rating4/4

Great recipe, wonderful winter dessert. Didn't have access to maple sugar, used 1/2 real maple syrup with 1/2 brown sugar. Syrup was too liquidy and didn't have right texture or color. Remade plain caramel sauce.
Rather than make 16 little profiteroles, made 8 large ones. Used up a little more custard, but still plenty left over.

This reciped is delish. I would suggest doubling the dough as I had lots of custard and sauce, but nothing to put it on. I also think the custard could use some improvement and would add extra spice to it. Maple sugar is $$$! So I substituted dark brown molasses sugar and it turned out perfectly. I will be making this again, it got rave reviews at the party. It is like your own little personal pumpkin pie.

I printed this
recipe a year ago
and finally got
around to making
these. They are
really
delicious and were
a big
hit with everyone
who tasted
them. Like other
reviewers, I made
smaller
profiteroles and
ended up making a
second batch. The
profiteroles freeze
wonderfully and
thaw quickly. The
second time I made
them, I dumped all
the dough into a
12" pastry bag
(with no tip) and
piped mounds of
dough onto the
sheets. Then with a
wettened finger,
gently smoothed the
tops. It was so
much faster (and
less messy) than
dropping them by
hand, and they came
out much better
looking and more
uniform. The
caramel sauce is a
real winner. These
make
a smashing
presentation.

The profiterole
recipe was quick,
easy and tasty. The
caramel was
oh-so-good with the
brown sugar/maple
syrup sub that was
suggested (I will be
using this as my
caramel recipe from
now on). As other
reviewers have said,
the custard is not
worth your time.
After being
completely
disappointed with
how it turned out, I
had to turn around
and make a quick
chocolate filling to
feel okay about
serving them. The
chocolate/caramel
combo turned out to
be very tasty. I'm
not sure what I did
wrong with the
custard, but it
isn't worth my time
to try it again to
see where I went
wrong.

First, the profiterole
recipe was easy to make
and freeze. The pumpkin
filling is way too full of
fatty eggs, cream, etc to
justify the bland taste. I
think it would taste better
if I just used a pumpkin
pie filling recipe and
baked according to the
water bath here. This
filling was super bland for
all that it was. I did the
brown sugar/maple syrup
sub suggested a few
pages back. I am sure it
would taste much better
with maple sugar, but at
$9/ 8 oz. it wasn't worth
it esp. after I tasted the
filling. It was a lot of work
for an okay dessert. I
think I will try a custard
filling substituting maple
syrup for the sweetener
instead. ... What really
cracked me up was the
suggestion to add
whipped cream on top
because 4 cups of it
wasn't enough in the
filling... never mind a
total of 14 eggs and how
much butter, total??? Has
anyone tried lightening
this up???

overall, this recipe was amazing. i'm not sure where to find maple sugar, so i used a combination of maple syrup, splenda brown sugar blend and brown sugar. the caramel was a bit runny after reheating, but tasted fantastic anyway. next time i'll probably use a similar caramel that had better consistency from a southern living recipe. as for the custard, i halved the whipping cream and pumpkin but kept the spices the same per other reader reviews, and still had some left over after filling the profiteroles. i think the custard would taste great on it's own, too, maybe with a brulee topping. a superb new pumpkin recipe for fall!

A definite winner!
I've made this
several times for
holidays and I
always get asked for
the recipe. It
might be a bit time
consuming but oh so
worth it.
I doubled the amount
of caramel sauce and
the spices in the
custard. Also
halved the size of
the profiteroles.

Didn't like this recipe. The filling was too greasy and did not have enough flavor, especially considering how fattening this dessert is - it should have tasted better! The profiterole dough was good though, I might make them again with a different filling.